Coconut Cranberry Pistachio Truffles

5 from 1 vote

Coconut Cranberry Pistachio Truffles

Full of delicious and good for you ingredients; these coconut cranberry pistachio truffles are quick and easy to make, and perfect for those mini snack or sweet cravings!

Prep Time10

Cook Time8

Rolling Time10

Total Time28

Course: Snack, Sweets

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 239kcal

Author: Smruti

Ingredients

Instructions

Heat ghee in a wide pan.
Add desiccated coconut and sauté for 4-5 minutes, ensuring it does not burn.
Once the coconut is flavorful, add condensed milk. Mix well.
Then add chopped pistachios, chopped dried cranberries and cardamom powder.
Mix well till the entire mixture comes together.
Transfer to a bowl to avoid cooking the mix any further.
Once the mix is slightly cool, make equal size balls using it.
Take some desiccated coconut in a plate and roll the balls in it. Transfer to an airtight container and enjoy!

Video

Notes

Do not over cook the desiccated coconut else it will become chewy. The same goes for the mix. Only cook the mix till it comes together.
Adding more nuts, berries and seeds is an option. Also, if you leave out the cranberries and pistachios, you will get plain coconut truffles.
Using dates or figs instead of cranberries works too. They tend to be sweeter and will need slightly less condensed milk in the recipe.
These coconut cranberry pistachio truffles can be refrigerated for up to a week. Remove them from the refrigerator a few minutes before serving so they are perfectly soft.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition